Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup sliced celery
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 cans (14.5 ounces) fire roasted diced tomatoes
- 1 tablespoon Creole seasoning
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 pound Andouille sausage, sliced
- 1 package (12 ounces) frozen sliced okra
- 3 sprigs fresh thyme
- 1 ½ pounds raw peeled and deveined shrimp
- Cooked rice
Directions
- In a medium skillet over medium, heat oil and add flour to make a roux. Whisking constantly, cook roux until it turns a chocolate brown color. Lower heat as necessary to keep from burning. This will take about 15 minutes.
- Stir in celery, green pepper and onion. Cook 1 to 2 minutes. Add garlic and cook another 2 minutes. Transfer mixture to slow cooker crock.
- Add chicken broth, tomatoes, Creole seasoning, chicken, sausage and okra to slow cooker.
- Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. Stir in shrimp. Cook just until shrimp is cooked through.
- Serve over rice.
Serves: 8-10
